Palombacce alla Ghiotta
Palombacce alla ghiotta is a traditional Todi roast of wood pigeon, basted in a robust sauce of red wine, vinegar, sage, juniper, and minced pigeon offal.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •Roasting tin
- •Small saucepan
- •Chef's knife
- •Basting spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 26 g
- carbs
- 22 g
- fibre
- 2 g
- protein
- 42 g
- calories
- 490 kcal
Instructions
- 1
Preheat your oven to 200 degrees C and pat the pigeons thoroughly dry inside and out.
- 2
Finely mince the reserved pigeon livers and hearts together with the chopped pancetta, one garlic clove, and two sage leaves.
- 3
Season the cavity of each bird with a pinch of salt, pepper, a sage leaf, and a rosemary sprig.
- 4
Heat two tablespoons of olive oil in an ovenproof roasting tin over medium heat.
- 5
Brown the pigeons evenly on all sides in the tin until the skin turns golden, about six minutes.
- 6
Transfer the roasting tin to the oven and roast the birds uncovered for fifteen minutes.
- 7
Meanwhile, heat the remaining olive oil in a small saucepan over medium heat and cook the minced offal mixture until lightly browned.
- 8
Add the crushed juniper, remaining garlic, lemon peel, red wine, and red wine vinegar to the saucepan.
- 9
Simmer the sauce gently for eight minutes until slightly reduced and fragrant.
- 10
Pour the warm ghiotta sauce over the roasting pigeons and baste thoroughly.
- 11
Return the tin to the oven for ten minutes, basting once more, until the pigeons are cooked through but juicy.
- 12
Place a slice of toasted country bread on each plate, top with a pigeon, and spoon the pan juices over.
Chef's tips
Wild wood pigeon has dark, lean meat that dries out quickly if overcooked, so keep roasting times precise. If you are using wild-shot game birds, check carefully for shot pellets during preparation.
Ingredient substitutions
- wood pigeons → farmed squab or young quails, adjusting roasting times down slightly for smaller birds
- pancetta → unsmoked streaky bacon or prosciutto trimmings
Storage
Store leftover roasted pigeon and sauce in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered pan over low heat with a spoonful of red wine or water until heated through.
Common mistakes to avoid
- •Overcooking the birds until the breast meat turns dry and livery instead of tender and succulent.
- •Discarding the giblets and livers, which are essential for the traditional depth of the ghiotta sauce.
Serving suggestions
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